Birria-Style Pork Tacos

🥘 Ingredients

• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• cilantro
  2 tbsp
• cooking oil
  1 tbsp
• flour tortillas
  4 pieces
• lime
  1 unit
• mozzarella cheese
  1 c
• olive oil
  1 tbsp
• pork ramen stock concentrate
  1 unit
• pulled pork
  12 oz
• roma tomato
  1 unit
• smoked paprika
  1 tsp
• southwest spice blend
  1 packet

1. 

   1

   Wash and dry produce. Finely dice roma tomato . Roughly chop cilantro . Zest half lime ; quarter lime. Drain and roughly chop pulled pork into smaller pieces.

   roma tomato: 1 unit, cilantro: 2 tbsp, lime: 1 unit, pulled pork: 12 oz
2. 

   2

   Heat a large drizzle of cooking oil in a medium pan over medium-high heat. Add pork, southwest spice blend , smoked paprika , and ¼ tsp salt. Cook, stirring, until pork is warmed through ⏱️ 3 minutes . Stir in chicken stock concentrate , pork ramen stock concentrate , and ¾ cup water. Bring to a simmer and cook until broth has thickened ⏱️ 5 minutes . Taste and season with salt and pepper if needed. Using a slotted spoon, transfer pork filling to a medium bowl, leaving broth behind. Cook until broth has reduced ⏱️ 3 minutes . Remove from heat; cover to keep warm.

   cooking oil: 1 tbsp, southwest spice blend: 1 packet, smoked paprika: 1 tsp, chicken stock concentrate: 1 unit, pork ramen stock concentrate: 1 unit
3. 

   3

   Meanwhile, in a small bowl, combine tomato, cilantro, lime zest, juice from half the lime, and 1 tbsp olive oil . Season with salt and pepper.

   olive oil: 1 tbsp
4. 

   4

   Place flour tortillas on a clean work surface. Sprinkle one half of each tortilla with mozzarella cheese ; top with pork filling. Fold tortillas in half to create tacos.

   flour tortillas: 4 pieces, mozzarella cheese: 1 c
5. 

   5

   Melt 1 tbsp butter in a large, preferably nonstick, pan over medium heat. Add tacos and cook until tortillas are crisped ⏱️ 2 minutes per side. Depending on the size of your pan, you may need to work in batches.

   butter: 1 tbsp
6. 

   6

   Divide birria broth between small serving bowls. If needed, return pan to medium heat until broth is warmed through before serving. Divide tacos between plates; serve with pico de gallo, remaining lime wedges, and birria broth for dipping.